cauliflower and brussels salad
Oh boy, so we already know what a pest I can be, right? Well, yesterday I had the honor of running what should have been simple errands and yet each was more aggravating than the last, from the Verizon guy that seriously did not understand what to do with my $100 phone credit, the dress which simply did not exist and a line of ten people keeping me from just asking where it could be found and an Aveda employee, oh just don’t get me started because I have nothing nice to say about their eerie breed of worker ants on 5th Avenue. When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! I decided that the recipe was boring and I didn’t want to make it at all if it couldn’t be pretty, and oh my god, could I be more annoying?
I was talked back into cooking with the lure of an attitude-adjusting peanut butter cookie from Billy’s Bakery. Have I told you how awesome they are? I know, everyone has had peanut butter cookies before and they’re fairly basic to make, all bearing the signature fork criss-cross mark on top but these, these are something above-and-beyond. After much analysis, as they are kind enough to frequently leave samples out when I come in to get coffee, I’ve determined that the root of their awesomeness is a mixture of chunky peanut butter, peanut butter chips and a light sprinkling with sugar that superfine, indeed. When I find an excuse besides filling our gullets, I promise to try to make my own Billys-style transcendently good peanut butter cookies to share with those of you scattered far from NYC’s west side.
